Linguine with Pesto Trapanese

This was a quick and refreshing dinner. And by quick, I mean quick. In the time it takes to cook the pasta, this meal is done and delicious. A summery meal in the middle of winter is always a nice change. Especially if, by some miracle, the basil plant that you came so close to killing is still hanging on for dear life. Don’t ask me how – this is the same basil plant that turned a lovely shade of greenish yellow earlier in the summer. Only after a long talk with the plant-guru at the farmers’ market nursery and a soil change per his recommendations did this plant begin to thrive. And by thrive I mean explode. It definitely slowed down when we brought it inside this winter, and I was expecting it to last a few weeks and slowly die off. But nope. It’s still going, still growing, and even threatened to flower on us a few times. Go figure.

Needless to say, fresh basil makes this recipe. It’s a twist on the typical pesto, with the addition of almonds and tomatoes. One pot, a food processor, 15 minutes, and you’re done. Aren’t those the best kind of meals?

Boil linguine. If you are Sicilian, become hysterical at the prospect of overcooked pasta. Break open a strand every 60 seconds, and when there is one tiny white speck at the center, drain instantly. Save a cupful of pasta water.

Put pasta in with pesto and mix quickly. Add a little pasta water if necessary. Serve lukewarm or at room temperature.